As Thanksgiving and the winter holidays approach, many families look forward to cooking and enjoying a delicious turkey dinner. For decades, Butterball has been one of the most popular and recognizable turkey brands in America. However, despite the name, Butterball turkeys do not actually contain butter. This common misconception likely arises from the fact that Butterball turkeys are known for being extremely moist, tender, and juicy. So how does Butterball achieve this without using real butter?
The History and Origins of the Butterball Brand
The Butterball turkey brand has a long and storied history in the U.S. food industry. The name “Butterball” was first trademarked in the 1940s by a woman named Ada Walker, though the origins of the distinctive name remain unclear. In the 1950s, a man named Leo Peters acquired the Butterball trademark and used it to start selling frozen turkeys under the new brand name.
Over the years, the Butterball brand was bought and sold by various large food corporations Most notably, in 2006, Carolina Turkeys acquired the Butterball division from ConAgra Foods, establishing Butterball, LLC During September 2010, Seaboard Foods and Maxwell Farms became 50/50 owners of Butterball, LLC. Despite several changes in ownership, Butterball has remained one of the top selling turkey brands in America for over 70 years.
How Butterball Turkeys Get Their Signature Flavor
So if there’s no actual butter in a Butterball turkey, how does the company make their birds so moist and flavorful? The secret lies in a process called “deep basting.” Deep basting involves injecting the turkey with a saltwater solution containing various seasonings and flavorings. This solution helps to tenderize the meat and keep it juicy.
According to Butterball, their deep basting solution contains water, salt, and a blend of herbs and spices. While the exact ingredients are a proprietary trade secret, common seasonings used for deep basting include garlic, onion powder, black pepper, rosemary, thyme and sage. The solution is injected deep into the breast and thighs in multiple locations.
As the turkey cooks, the seasoned liquid permeates throughout the meat, ensuring every bite is infused with flavor The solution also helps retain moisture and prevents the turkey meat from drying out While butter is not used, the effect mimics a butter-basted or self-basting turkey.
Why Choose a Deep Basted Turkey?
There are a few key benefits to choosing a deep basted turkey like those made by Butterball
-
Enhanced flavor – The seasoned liquid pumps up the flavor in a way that plain roasting cannot achieve. The herbs, spices and salt thoroughly season the meat from the inside out.
-
Guaranteed juiciness – Deep basting makes it nearly impossible to overcook or dry out the turkey. The added moisture ensures tender and succulent meat.
-
Convenience – There’s no need for continual basting during roasting. Deep basting does the hard work for you!
-
Uniform cooking – The liquid helps the turkey cook evenly throughout, preventing hot and cold spots.
How to Cook a Butterball Turkey
Butterball provides clear cooking instructions for their deeply basted fresh and frozen turkeys. Here are some tips for successfully cooking a Butterball turkey:
-
Thaw frozen turkeys completely in the refrigerator before cooking. This may take 3-4 days depending on size.
-
Preheat the oven to 325°F. Place turkey breast-side up on a rack in a roasting pan.
-
Tent turkey with aluminum foil to prevent over-browning. Cook according to package time guidelines.
-
Check internal temperature in the thickest part of the breast and thigh. Turkey is done when it reaches 165°F.
-
Let turkey rest for 20-30 minutes before carving to allow juices to absorb. This makes the meat extra moist and flavorful.
-
Carve turkey and serve with favorite holiday sides and fixings. Enjoy!
Frequently Asked Questions
Does deep basting make the turkey taste like butter?
No. Despite the name, deep basting does not make the turkey taste like actual butter. The solution adds flavorful seasonings but does not impart a butter flavor.
Can I add extra butter or oil to a Butterball turkey?
You can rub the turkey skin with oil or butter prior to roasting if you wish. But deep basting makes this unnecessary for moisture and flavor.
Are there alternatives to Butterball for deep basted turkeys?
Yes. Other turkey brands like Jennie-O, Shady Brook Farms and Norbest sell deep basted turkeys. Check labels for indications of an injected solution.
Should I still baste a Butterball turkey while cooking?
Basting is optional since Butterball turkeys are pre-injected with a flavor solution. You can baste for glossy, browned skin but it’s not required.
Can I reuse leftovers from a deep basted turkey?
Yes. Leftovers like meat and broth can be used in casseroles, soups, sandwiches and other creative recipes. Enjoy turkey for days after your holiday meal.
Is a Butterball Turkey Healthy?
While not the leanest poultry option, turkey remains a high-quality protein source. The deep basting method adds sodium from the salt solution. However, Butterball offers reduced sodium options. As with any processed food, consume Butterball turkeys in moderation as part of an overall balanced diet.
The Takeaway
While the famous brand name implies butter-laden birds, Butterball turkeys in fact contain no real butter. Instead, the combination of deep basting and slow roasting produces remarkably moist, tender and delicious meat. When cooked properly, Butterball turkeys live up to their reputation as ideal for holiday feasts and special meals. Just don’t expect that buttery flavor and richness that the name suggests. With savvy shopping and proper preparation, Butterball can shine as the centerpiece of your next turkey dinner.
